Pakora Kadhi
Pakora Kadhi is tangy, yogurt curry with deep-fried fritters, to create a comforting dish made with simple traditional South Asian pantry staples.
Ingredients
Pakora
- 1 cup Chickpea flour/Besan
- 1 tsp Cumin powder
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1/4 tsp Baking soda
- Salt adjust to taste
- 1/3 cup Water
- 1/2 cup Oil to fry
Kadhi
- 1 cup Yogurt
- 2 cups Water
- 2-3 tbsp Chickpea flour/Besan
- 1 tsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- ½ tsp Red chilli powder
- Salt to taste
- 1-2 Whole red chilli see notes
- 1/4 tsp Mustard seeds see notes
- 5-7 Curry leaves see notes
- 2 tbsp Oil
Instructions
Pakora
- In a medium sized bowl, add chickpea flour/besan and powdered spices (cumin powder, red chili powder, turmeric and baking soda). Add water, and whisk together to make a thick batter. Keep aside for 10-20 minutes
- In a deep pot or karhai, heat oil. Once the oil is hot, add 1 tbsp of batter at a time. Once cooked flip and cook for few minutes till both sides are golden in color.
Kadhi
- In a blender add yogurt, water, ginger & garlic paste, chickpea flour, cumin, coriander, turmeric, and red chilli powder. Blend well.
- In a medium pot, on low heat add mustard seeds, whole red chilli and curry leaves (see notes).
- Once the seeds starts to crack add the yoghurt mixture and cook on low heat for at least 20 minutes, until as thick as desired.
- Serve pakora kadhi with roti, or rice.
To Serve
- Add pakora to kadhi, when you are ready to serve.
Notes
Use any combination of whole mustard seeds, whole red chilli and curry leaves.